After my weekly CSA delivery, I was prepared to write all about a gorgeous looking spaghetti squash that was in my share. But when I open the “squash,” I discovered that it wasn’t a squash at all, but a melon!
I put in a call in to my farmer (yes, proud to say I have her on speed dial); I wanted her to enlighten me – what was this bright yellow melon called? She introduced me to the Sun Jewel. This Asian variety (also called a Korean Yellow Melon) has pale yellow flesh that tastes similar to honeydew, but with more of a cucumber-pear flavor.
Sink into a juicy wedge of sliced melon or think outside the box. Add chopped melon to homemade ice pops, make melon salsa with chili peppers, onion, lime and cilantro, or shred and combine with carrots, chopped scallion and parsley for a melon slaw.